Tag Archives: banana

FRUIT COOLER and APPLE AND PEAR SANGRIA and SWEET TEA SPRITZER

29 Friday Jul 2016

Posted by in Cocktails, Recipes

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The friends we vacation with every summer on the houseboat are always willing to try a new cocktail – which I am thrilled about and appreciative of, as I love to find interesting recipes and mix, blend and stir them up to share.

FRUIT COOLER

fruit cooler

1 (10-ounce) box frozen strawberries in syrup, thawed

3 cups ice

1 cup blueberries

1 banana

1/2 cup vodka

1/2 cup pineapple juice

1/4 cup cream of coconut

Puree strawberries in a blender until smooth. Add ice, blueberries, banana, vodka, pineapple juice and cream of coconut. Process until smooth. Pour into glasses.

Enjoy!

Recipe adapted from Southern Living, July 2007

www.southernliving.com/

APPLE AND PEAR SANGRIA

apple and pear sangria

2 (750ml) bottle Pinot Grigio

1 cup pear flavored vodka

1 cup fresh mint leaves

1 Granny Smith apple, cored and thinly sliced

sparkling wine

In a large pitcher, stir together Pinot Grigio, vodka, mint and apple slices. Cover and refrigerate for an hour. Pour into glasses and top with sparkling wine.

Enjoy!

Recipe adapted from Entertain Celebrate Decorate magazine

www.celebratemag.com/

SWEET TEA SPRITZER

sweet tea spritzer

Stir together 2 cups cranberry juice, 1 cups sweet-tea flavored vodka, and 1/2 cup fresh lemon juice in a large pitcher. Stir in ice cubes. Pour into glasses and top with seltzer.

Enjoy!

Recipe adapted from Southern Living, June 2012

www.southernliving.com/

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CARROT COCONUT MUFFINS

03 Tuesday May 2016

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I have been experimenting with using different varieties of flour when baking, and mixed garbanzo bean flour into these delicious Carrot Coconut Muffins for a little added protein – perfect for a bright bite in the morning, or a quick afternoon energizer.

CARROT COCONUT MUFFINS

carrot coconut muffins

1/2 cup unsalted butter, melted

2 cups garbanzo bean flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2/3 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup mashed banana

2/3 cup sour cream

1 cup shredded carrot

1 cup finely shredded unsweetened coconut

Heat oven to 375F. Place paper muffin liners into muffin cups.

Whisk together the butter and sugar. Whisk in the eggs, vanilla, banana and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.

Divide the batter among the prepared muffin cups and bake until a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.

Cool muffins in pan, then turn them out onto a rack to cool further.

Enjoy!

Recipe adapted from Real Simple, October 2015

www.realsimple.com/

 

JAILHOUSE ROCKS

30 Saturday Jan 2016

Posted by in bars and cookies, Recipes

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My son is taking ukulele lessons and one of the songs he recently learnt was “I can’t help falling in love with you”, igniting a passion for the music of Elvis Presley. I do find it comical that this performer, who was seen by some as “a definite danger to the security of the United States” and “unfit for family viewing”, is now someone I encourage my young Son to watch and be inspired by.

While researching the life story of Elvis Presley further with my eager 9 year old, we discovered January was the month of his birth, that he was a dedicated student of karate and that his father had spent time in jail for writing a bad check, but what really captivated my Son, was a description of the singers favorite sandwich. So for dinner the following evening, I browned a Peanut Butter, Banana and Bacon creation in a little butter, and made cookies for dessert.

peanut butter and banana and bacon sandwich

JAILHOUSE ROCKS

jailhouse rocks

1 cup butter

2 1/2 cups sugar

4 eggs

3 cups flour

1 teaspoon baking soda

1 tablespoon vanilla extract

1 cup candy-coated chocolate pieces

2 cups chocolate chips

Heat oven to 365F.

In a medium bowl, cream together the butter and sugar. Stir in the eggs one at a time, then stir in the vanilla. Add the flour and baking soda, mix until just combined. Stir in the candy-coated chocolate pieces and the chocolate chips.

Drop by tablespoonfuls onto a cookie sheet lined with a non-stick baking mat. Bake for  8 to 10 minutes.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/recipe/15332/jailhouse-rocks/

SPICED BANANA MUFFINS

06 Sunday Dec 2015

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Once you have baked a batch of these wonderful muffins, you will have a quick and delicious breakfast or snack available anytime during this busy time of year.

SPICED BANANA MUFFINS

spiced banana muffins

1/2 cup flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup brown sugar

1/4 cup butter, softened

1 cup mashed bananas

1/4 cup applesauce

1/2 teaspoon orange zest

1/2 teaspoon vanilla extract

1 egg

Heat oven to 350F. Line a 6-muffin tin with paper liners.

Mix flour, baking soda, cardamom, cinnamon, nutmeg and salt into a large bowl, set aside. Put sugar and butter into the bowl of an electric mixer, beat until well combined. Add bananas, applesauce, orange zest, vanilla and egg to the sugar butter mixture and beat again until combined. Add flour mixture to banana mixture in three parts, stirring well after each addition.

Spoon batter into prepared tin, bake until a toothpick inserted in the center of the muffins come out clean, about 25 minutes.

Enjoy!

Recipe adapted from Oprah Magazine, July 2009

www.oprah.com/app/food.html

ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING and GLUTEN FREE ZUCCHINI BROWNIES

09 Wednesday Sep 2015

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I recently invited myself and my kids over to a dear friends house to play with her current litter of kittens. She fosters a mama cat and her babies once or twice a year from the Fayetteville Animal Shelter – brilliant!

My friend and her daughter eat gluten free, so I was very excited to try out a couple of recipes that didn’t include the protein composite that can cause an uncomfortable stomach. The Zucchini Brownies were some of the best I have ever tasted!!! and I really enjoyed the Almond Butter Cakes – however I didn’t have them cooled enough to frost by the time I left for our feline playdate, so, even though I had grand plans to deliver some to her house later, my friend never did have the chance to taste them.

kitten at Karens

ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING

almond butter cakes

1 banana

2 eggs

2/3 cup almond butter

1 teaspoon baking soda

1 tablespoon apple cider vinegar

FROSTING

425 ml can coconut cream, left in the fridge overnight so it separates

2 tablespoons honey

2 to 3 tablespoons passionfruit pulp

Heat oven to 160C. Line six to nine muffin holes with paper cases.

Place banana, eggs, almond butter, baking soda and vinegar in a food processor and process until a smooth batter is achieved. Divide mixture between muffin cases and bake in the oven for 25 minutes, or until an inserted skewer comes out clean. Leave in the muffin tin to cool completely.

When you remove the coconut cream from the fridge, be careful not to shake or tilt the can as you only want to use the thickest part of the coconut cream, which will have risen to the top of the can.

Carefully open the can and scoop the thickened cream into a mixing bowl (this should be about half of the contents of the can). Reserve the remaining liquid for another use. Add the honey and passionfruit pulp, then beat well with an electric mixer for 2 to 3 minutes or until the cream is lovely and thick and slightly fluffy.

Spread the coconut cream frosting on the top of each cake.

Enjoy!

Recipe adapted from Taste, March 2014

www.taste.co.nz/

GLUTEN FREE ZUCCHINI BROWNIES

gluten free zucchini brownies

1 zucchini, trimmed and cut into chunks

3 tablespoons butter, melted

3 eggs

1 teaspoon vanilla extract

3/4 cup sugar

2/3 cup cocoa powder

1/2 teaspoon espresso powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup garbanzo bean flour

3/4 cup semi-sweet chocolate chips

FROSTING

1/4 cup cream

3/4 cup semi-sweet chocolate chips

Lightly grease an 8-inch square pan.

TO MAKE THE BROWNIES: Combine the zucchini, melted butter, eggs and vanilla in the bowl of a food processor and process until smooth.

Add the sugar, cocoa powder, espresso powder, baking powder, salt and flour, process briefly, just until well combined. Add the chips and pulse several times, to break the chips up just a bit.

Pour the batter into the prepared pan. Let the batter rest for 15 minutes, while you heat the oven to 350F. Bake the brownies for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven, and allow them to cool before frosting.

TO MAKE THE FROSTING: Combine the chocolate chips and cream in a microwave-safe bowl or small saucepan. Heat until the cream is steaming and the chips are soft. Remove from the heat and stir until smooth.

Spread the frosting on top of the brownies.

Enjoy!

Recipe adapted from King Arthur Flour

www.kingarthurflour.com/recipes/gluten-free-brownie…

BANANA AND HONEY MUFFINS and PUMPKIN MUFFINS and BROWNIE MUFFINS and DIRT BOMBS and WHITE CHOCOLATE MUFFINS

28 Saturday Feb 2015

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On a recent Sunday morning, and then throughout the week, my two boys asked me to bake muffins – any kind, they weren’t particular. They had been playing a game in which muffins were vital and sought after, and this made them want to devour the sweet little pastries in their real life, as well as on the screen.

BANANA AND HONEY MUFFINS

banana honey muffins

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/3 cup canola oil

4 tablespoons honey

1/4 cup milk

2 ripe bananas, peeled and mashed

1 cup chocolate chips

Heat the oven to 375F. Line 24 mini-muffin pans with paper liners.

Sift the flour, baking powder, baking soda and cinnamon into a bowl. In a separate bowl, mix together the oil, honey, and milk with a fork. Pour the wet ingredients onto the dry and gently stir, together with the mashed bananas and chocolate chips. Spoon into the mini-muffin liners and bake for 8 to 10 minutes, or until risen and firm.

Enjoy!

Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006

books.google.com › Cooking › Methods › Baking

PUMPKIN MUFFINS

snow day pumpkin muffins

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 teaspoon vanilla

1 (15-ounce) can pumpkin

3 eggs

3/4 cup vegetable oil

1 1/2 cups sugar

Heat oven to 350F. Line two 12-cup muffin tins with paper muffin cups. Sift flour, soda, cinnamon and salt together into a large bowl. Whisk together oil, vanilla, sugar, pumpkin and eggs in a medium bowl.

Pour wet ingredients into dry ingredients, and stir to combine. Spoon into paper muffin cups. Bake for approximately 22 minutes, or until a toothpick comes out clean.

Enjoy!

Recipe adapted from AY Magazine, October 2013

www.aymag.com/Recipes/

BROWNIE MUFFINS

brownie muffins1/4 cup semi-sweet chocolate chips

1/4 cup butter, cubed

1 egg

1/4 cup sugar

1/4 teaspoon vanilla extract

1/4 cup flour

1/4 cup chocolate chips

Heat oven to 325F.

In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in chocolate chips.

Divide between paper-lined muffin cups. Bake for 20 to 25 minutes or until tops begin to crack. Cool for 10 minutes, before removing from pan to a wire rack.

(note – this only made 4 to 6 cupcakes – not nearly enough for our family – I will double, if not triple the recipe next time)

Enjoy!

Recipe adapted from Taste of Home Cupcakes, 2013

www.tasteofhome.com/recipes

DIRT BOMBS

dirt bomb

MUFFINS

2 1/4 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, room temperature

3/4 cup sugar

1 egg

1 cup whole milk

TOPPING AND ASSEMBLY

1/2 cup sugar

1 teaspoon ground cinnamon

6 tablespoons, unsalted butter, melted

MUFFINS

Heat oven to 375F. Coat a 12-cup muffin pan with nonstick spray, or line holes with paper liners. Whisk flour, baking powder, salt and nutmeg, in a medium bowl, set aside.

Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions, alternating with milk in 2 additions, beginning and ending with dry ingredients.

Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 25 to 30 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.

TOPPING AND ASSEMBLY

Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.

Enjoy!

Recipe adapted from Bon Appetit, May 2014

www.bonappetit.com/

WHITE CHOCOLATE MUFFINS

white chocolate muffins
3 1/2 cups flour
1/2 cup sugar
pinch of salt
1 tablespoon baking powder
2 tablespoons vanilla powder
3/4 cup white chocolate chips
2 eggs, slightly beaten
1/3 cup vegetable oil
1 1/2 cups milk
2 tablespoons vanilla extract
2 tablespoons melted butter

Heat oven to 325F.
Grease muffin pans, or line with paper liners. In a large bowl blend together dry ingredients, rolling white chocolate chips in the flour mix. In a separate bowl blend all wet ingredients until smooth. Slowly blend together dry and wet ingredients until all the batter is wet – do not over stir. Spoon mixture into muffin pans, and sprinkle the top with sugar. Bake for 25 to 30 minutes until a toothpick comes out clean.
Enjoy!

Recipe adapted from the Northwest Arkansas Times Holiday Cookbook, November 1999
http://www.arkansasonline.com/news/features/food/

 

 

BANANA RASPBERRY MUFFINS and TRIPLE CHOCOLATE MUFFINS

03 Saturday Jan 2015

Posted by in Breads, muffins, Recipes

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Both of these delicious muffins contain fruit – mashed banana and applesauce – for added depth, moistness, and the ability to indulge and enjoy guilt free.

BANANA RASPBERRY MUFFINS

banana raspberry muffins

cooking spray

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 bananas, mashed

1/4 cup milk

1 egg

1 teaspoon vanilla extract

1 cup raspberries

Heat oven to 350F. Place paper muffin cups in 12 hole muffin tin.

In a bowl, combine flour, sugar, baking powder, baking soda and salt, whisk to blend. Make a well in the center, set aside. In a bowl, combine bananas, milk, egg and vanilla, fold in raspberries. Pour batter into center of dry ingredients, fold together until combined. Do not over mix. Divide batter evenly between muffin cups, bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes, remove muffins from tin and cool completely.

Enjoy!

Recipe adapted from Self Magazine, May 2005

www.self.com/body/recipes/

TRIPLE CHOCOLATE MUFFINS

triple chocolate muffins

3 tablespoons unsalted butter, diced

1 1/2 ounces dark chocolate, finely chopped

2 cups flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

2/3 cup sugar

2/3 cup milk

1/2 teaspoon vanilla extract

2 eggs, lightly beaten

1/2 cup semi-sweet chocolate chips

3 tablespoons powdered sugar

Heat oven to 425F.

Combine butter and dark chocolate in a small microwave-safe bowl. Microwave on HIGH 45 seconds, stirring every 15 seconds. Stir until smooth. Cool to room temperature.

Combine flour, cocoa, baking powder, salt and baking soda in a large bowl, stir well with a whisk.

Combine granulated sugar, milk, vanilla and eggs in a bowl, stir with a whisk until well combined.

Add butter mixture and milk mixture to flour mixture, stirring just until combined. Gently stir in chocolate chips. Divide batter evenly among 12 lined muffin cups. Bake at 425F for 5 minutes, reduce oven temperature to 375F. Bake for 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack for 5 minutes. Remove from pan, cool completely on wire rack. Sprinkle with powdered sugar if desired.

Enjoy!

Recipe adapted from Cooking Light, December 2013

www.cookinglight.com/

MINI CRANBERRY BREAD LOAVES

05 Wednesday Nov 2014

Posted by in Breads

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These Mini Cranberry Bread Loaves were adorable, and the recipe made quite a few. I kept a couple for our family, and the kids friends who were staying over, and gave the rest away to friends and neighbors.

I visited with a friend over a cup of hot tea, seated out on the back porch, and sent one home with her. We were invited to a late evening dinner with friends, and took one for them to savor the next day with a cup of coffee, and my husband took one across the road and dropped it on the doorstop of our sweet neighbor. I later discovered she was out of town, but she sent a message saying it was delicious when she finally got home, and was able to enjoy it.

MINI CRANBERRY BREAD LOAVES

mini cranberry loaves

1 (8-ounce) package of cream cheese, softened

3/4 cup butter, softened

2 cups sugar

2 eggs

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups mashed bananas

1 1/2 cups fresh cranberries, chopped

1/2 teaspoon vanilla extract

orange glaze

Heat oven to 350F.

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Combine flour, baking powder, baking soda and salt, gradually add to the butter mixture, beating at low speed just until blended. Stir in bananas, cranberries and vanilla essence. Spoon about 1 1/2 cups of batter into each of 5 greased and floured 5 X 3 inch miniature loaf pans.

Bake for 40 to 44 minutes, or until a wooden pick inserted in center comes out clean and sides pull away from pans. Cool in pans 10 minutes. Transfer to wire racks. Prepare Orange Glaze. Drizzle over warm bread loaves, and cool 10 minutes.

ORANGE GLAZE

1 cup powdered sugar

1 teaspoon orange zest

2 to 3 tablespoons of fresh orange juice

Stir together powdered sugar, orange zest, and orange juice in a small bowl until blended. Use immediately.

Enjoy!

Recipe adapted from Southern Living, December 2011

www.southernliving.com/food

CHOCOLATE BANANA BREAD

06 Saturday Sep 2014

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Lovely!

CHOCOLATE BANANA BREAD

chocolate banana bread

1/2 cup butter, softened

1 cup sugar

2 eggs

1 cup mashed ripe bananas (about 2 bananas)

1/4 cup milk

1 teaspoon vanilla extract

2 cups flour

1/4 cup baking cocoa

1 teaspoon baking soda

1 teaspoon salt

1 cup chocolate chips

Heat oven to 350F.

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt, add to the banana mixture and mix just until combined. Fold in chocolate chips. Transfer to a greased 9×5 inch loaf pan. Bake for 60 to 65 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the pan to a wire rack.

Enjoy!

Recipe adapted from Quick Cooking

BANANA BREAD

04 Monday Aug 2014

Posted by in Breads, Recipes

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I was surprised at the lack of oil or butter in this banana bread – but even more surprised that it wasn’t dry and tasteless. I tried my first piece 3 days after I made the loaf, and it was still delicious and moist.

BANANA BREAD

banana bread

1 1/2 cups flour

3/4 cup sugar

1/4 teaspoon salt

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

2 eggs

1 cup mashed banana

1/2 cup applesauce

Heat oven to 350F. Lightly grease a 9 by 5 inch loaf pan.

In a large bowl, stir together flour, sugar, salt, baking powder, baking soda, and cinnamon. Add eggs, banana and applesauce and stir until combined.

Pour batter into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then turn onto a wire rack and cool completely before slicing.

Enjoy!

Recipe adapted from All Recipes